Stuffed Squash Recipe

Name: Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium yellow squash (about 3 pounds); 4 teaspoons minced garlic, divided; 8 ounces lean ground lamb; 1/4 cup uncooked converted rice; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh mint; 1/4 teaspoon salt; 3/4 teaspoon ground allspice; 3/4 teaspoon ground cinnamon; 1/2 teaspoon freshly ground black pepper; Cooking spray; 1/2 cup finely chopped onion; 2 teaspoons brown sugar; 1 (15-ounce) can no-salt-added tomato sauce; 1 (14.5-ounce) can petite diced tomatoes, undrained; 8 teaspoons chopped fresh mint (optional)

Servings: persons

8 medium yellow squash (about 3 pounds)
4 teaspoons minced garlic, divided
8 ounces lean ground lamb
1/4 cup uncooked converted rice
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
Cooking spray
1/2 cup finely chopped onion
2 teaspoons brown sugar
1 (15-ounce) can no-salt-added tomato sauce
1 (14.5-ounce) can petite diced tomatoes, undrained
8 teaspoons chopped fresh mint (optional)

1
Cut off narrow neck of each squash. Insert a small paring knife into cut ends of squash. Carefully twist knife to remove pulp. (Do not pierce sides of squash.)
2
Combine 2 teaspoons garlic, lamb, and next 7 ingredients (through pepper) in a bowl. Stuff lamb mixture evenly into squash to within 1/4 inch of opening. Place squash horizontally, slightly overlapping, in a 5-quart electric slow cooker coated with cooking spray.
3
Combine remaining 2 teaspoons garlic, onion, and next 3 ingredients (through tomatoes); pour over squash. Cover and cook on LOW for 6 hours or until squash is tender and filling is done. Serve squash with sauce; sprinkle with additional mint, if desired.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 medium yellow squash (about 3 pounds), 4 teaspoons minced garlic, divided, 8 ounces lean ground lamb, 1/4 cup uncooked converted rice, and more.

Yes, Stuffed Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Squash

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